Whenever I increase my running distances, my appetite goes up too. Go figure right? I find that I get by fine on shorter runs with a big bowl of fruit, but sometimes I like to add just a little bit more into my tank before jetting out the door.
Pancakes are a classic breakfast for “lazy mornings,” but I had a 5 miler planned which turned these pancakes into power oatcakes. Plus, they are thick and packed with goodness.
Running takes effort, but making these oatcakes was easy. I used one bowl and cleanup was easy. Once my pan was ready to go it took less than 10 minutes to make these. Don’t be fooled, these are not your grandmas light and fluffy pancakes. They are meant for a morning full of adventure and movement. I was full for hours!
- 1 cup whole wheat flour
- 1/2 cup quick cook oats
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tblsp brown sugar
- 1 tblsp cinnamon
- 1/2 tsp nutmeg
- 1 flax egg (1 tblsp flax + 3 tblsp warm water)
- 1 1/4 cup almond milk
- 1 tsp vanilla
- 1/3 cup frozen blueberries
- Prepare your flax egg and set aside.
- Combine your flour, oats, salt, baking powder, brown sugar, cinnamon, and nutmeg into a medium sized bowl and combine well.
- Add in your flax egg, almond milk, and vanilla and stir until combined. Fold in your blueberries.
- Use a well sprayed pan or skillet and depending on how large you want your pancakes pour about 1/4 cup of batter onto the pan and cook until brown on each side.
- Top with bananas and maple syrup. I also added some almond butter to mine!
Q: Do you like fluffy pancakes, or dense pancakes? I like both, but for different occasions!